Produce Handling Guidelines
Key To Symbols
Chilling
Ethylene
Cooling
Sensitive to chilling injury
Producer of ethylene
Vacuum cooling
Direct Icing
Not chilling sensitive
Sensitive to ethylene
Hydro-cooling
Room cooling
Not sensitive to or a producer of ethylene
Forced air-cooling
Asparagus
Chilling
Ethylene
Cooling
TEMPERATURE:
0-2° C
HUMIDITY:
95-100%
PERISHABILITY:
Very High
Beans
Chilling
Ethylene
Cooling
TEMPERATURE:
4-7° C
HUMIDITY:
95-98%
PERISHABILITY:
Very High
Broccoli
Chilling
Ethylene
Cooling
TEMPERATURE:
0° C
HUMIDITY:
95-100%
PERISHABILITY:
Very High
Cabbage
Chilling
Ethylene
Cooling
TEMPERATURE:
0° C
HUMIDITY:
90-95%
PERISHABILITY:
Moderate
Capsicum
Chilling
Ethylene
Cooling
TEMPERATURE:
7° C
HUMIDITY:
95-98%
PERISHABILITY:
High
Carrots
Chilling
Ethylene
Cooling
TEMPERATURE:
0° C
HUMIDITY:
95-98%
PERISHABILITY:
High
Cauliflower
Chilling
Ethylene
Cooling
TEMPERATURE:
0° C
HUMIDITY:
95-98%
PERISHABILITY:
High
Celery
Chilling
Ethylene
Cooling
TEMPERATURE:
0° C
HUMIDITY:
98-100%
PERISHABILITY:
High
Cucumber
Chilling
Ethylene
Cooling
TEMPERATURE:
10° C
HUMIDITY:
95-98%
PERISHABILITY:
High
Garlic
Chilling
Ethylene
Cooling
TEMPERATURE:
0° C - Ambient
HUMIDITY:
60-70%
PERISHABILITY:
Low
Lettuce
Chilling
Ethylene
Cooling
TEMPERATURE:
0° C
HUMIDITY:
95-98%
PERISHABILITY:
Very High
Mushrooms
Chilling
Ethylene
Cooling
TEMPERATURE:
0° C
HUMIDITY:
95-98%
PERISHABILITY:
Very High
Onion
Chilling
Ethylene
Cooling
TEMPERATURE:
0° C - Ambient
HUMIDITY:
60-70%
PERISHABILITY:
Low
Peas
Chilling
Ethylene
Cooling
TEMPERATURE:
0° C
HUMIDITY:
95-100%
PERISHABILITY:
Very High
Potato
Chilling
Ethylene
Cooling
TEMPERATURE:
7° C - Ambient
HUMIDITY:
85-90%
PERISHABILITY:
Low
Pumpkin
Chilling
Ethylene
Cooling
TEMPERATURE:
13° C
HUMIDITY:
85-90%
PERISHABILITY:
Low
Sweet Corn
Chilling
Ethylene
Cooling
TEMPERATURE:
0° C
HUMIDITY:
95-100%
PERISHABILITY:
Very High
Tomato (Mature Green)
Chilling
Ethylene
Cooling
TEMPERATURE:
13° C
HUMIDITY:
90-95%
PERISHABILITY:
Moderate
Tomato (Coloured)
Chilling
Ethylene
Cooling
TEMPERATURE:
5-7° C
HUMIDITY:
90-95%
PERISHABILITY:
High
Zucchini
Chilling
Ethylene
Cooling
TEMPERATURE:
7° C
HUMIDITY:
95-98%
PERISHABILITY:
Very High
Vegetable
Temperature
Humidity
Perishability
Chilling
Ethylene
Beetroot
0°C
95-100%
Moderate
Bitter Melon
8-10°C
85-95%
High
Bokchoy
0°C
95-100%
Very High
Brussels Sprouts
0°C
95-100%
High
Chillies Fresh
7-13°C
90-95%
Very High
Chinese Cabbage
0°C
95-100%
High
Eggplant
10°C
90-95%
High
Leeks
0°C
95-98%
High
Parsnip
0°C
95-100%
Moderate
Radish
0°C
95-100%
Very High
Rhubarb
0°C
95-100%
High
Shallots/
Spring Onion
0°C
95-100%
High
Snake Beans
7-10°C
90-95%
Very High
Snow Peas
0°C
95-98%
Very High
Spinach
0°C
98-100%
Very High
Squash Hard
Shell
13°C
85-90%
Low
Sweet Potato
13-16°C
85-90%
Low
Turnip
0°C
90-95%
Moderate
The above guide is produced by the South Australian Research and Development Institute (SARDI)
web development by
Trent Moffatt Designs
photos reproduced with the permission of Melbourne Airport
